Today several of our innkeepers from the family-owned, small bed and breakfast inns of Romantic Inns in Savannah, Georgia, share their prized French Toast recipes. Don't you agree that it's a grand opportunity to share a favorite breakfast recipes from guest-pleasing, small bed and breakfast inns?
Definitely, we'd love for you to visit and stay with us. In the end, however, today we share our B&B #recipes to cheer on -- with our unflappable southern applause -- National French Toast Day, November 28, 2013.
Did you know? French Toast has a long list of names -- French Toast, Nun's Toast, Pain Perdu, Poor Knights of Windsor, Egg Toast, Liberty Toast, and a host of more international captions. Remember in 2003 when the House of Representatives' cafeteria renamed the French toast, "Liberty toast" on the menu?
"Extending an olive branch to France, Rep. Sheila Jackson Lee, D-Texas, wants the House cafeteria to go back to listing "French toast" on the menu; the breakfast staple was rechristened "Freedom toast" last spring, in protest over France's opposition to Gulf War II. But is French toast really French?" -- Brendan Koerner, Is French Toast Really French? Slate.comCome. Let Savannah Romance You! Let us know how we might entice you more and assist with your Savannah visit. Here's link to reach all Romantic Inns with one inquiry. Meanwhile, enjoy!
FRENCH TOAST STUFFED WITH CREAM CHEESE
from Catherine Ward House in Savannah, GA USA
Filling --
1 - 8 ounce package cream cheese, softened
¼ cup maple syrup
Blend with hand mixer until smooth
Fold in ½ cup strawberries
4 large freshly baked croissants
Slice horizontally, cutting to but not through other side.
Egg mixture --
3 eggs
1 cup half and half or light cream
1 teaspoon vanilla
1 tablespoon granulated sugar
Spoon filling into croissant and dip in egg mixture. Cook stove-top with butter – medium heat – 1 to 2 minutes. Plate and sprinkle with fresh berries. Offer maple syrup.
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Banana Foster French Toast
from Presidents' Quarters Inn in Savannah, Georgia
Serves 12 (each serving two thick slices of your favorite Thick French Bread Loaf)
Ingredients --
8 oz . butter
2 cups of light brown sugar
¾ cup maple syrup
6 large ripe bananas
12 eggs
1 cup milk
1 T. vanilla
2 tsp. cinnamon
Melt butter in large sauté pan. Once butter is melted, add brown sugar and maple syrup. Use a wire whisk to help combine sugar, syrup, and butter. Bring to a simmer and add sliced bananas. Reduce heat to low and cook bananas until soft but not mushy.
While bananas are cooking combine eggs with milk, vanilla, and cinnamon until well combined. Set aside until ready to cook bread. Slice French Bread.
Heat greased flat top griddle to 350 degrees(I use cooking spray like Pam). Dip each piece of bread into egg mixture and put on greased griddle. Let cook 3-4 minute until golden brown and turn to cook other side.
Place on plate and top with warm banana topping and dust with powdered sugar. Serve with your favorite breakfast meats (sausage, bacon, or ham) and enjoy!
*Note from chef, Anna Kelley: You can adjust the amount of brown sugar and syrup to make it thinner or sweeter, can keep the mixture on the stove on low heat. I keep toast on the stove from 8 a.m. to 9:30 a.m. and add bananas to it as needed, but keep an eye on it so it does not burn.
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BAKED FRENCH TOAST *
from Zeigler House Inn in Savannah, GA USA
* adapted from Pioneer Woman, Ree Drummond's recipe. "I just tweak it a bit with fresh fruit and, of course, I bake it in individual ramekins," says innkeeper Jackie Heinz.
Ingredients:
§ FOR THE FRENCH TOAST:
§ 1 loaf Crusty Sourdough Or French Bread
§ 8 whole Eggs
§ 2 cups Whole Milk
§ 1/2 cup Whipping (heavy) Cream
§ 3/4 cups Sugar
§ 2 Tablespoons Vanilla Extract
§ FOR THE TOPPING:
§ 1/2 cup All-purpose Flour
§ 1/2 cup Firmly Packed Brown Sugar
§ 1 teaspoon Cinnamon
§ 1/4 teaspoon Salt
§ 1 pinch Nutmeg *Optional
§ 1 stick Cold Butter, Cut Into Pieces
§ Fresh Fruit or nuts *Optional
Preparation Instructions:
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.In a medium sized bowl mix together eggs, milk,cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If
you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. When I make mine in the individual
ramekins I bake it for about 25-30 minutes. I also add fresh blueberries or peaches in season and some chopped pecans to the topping as well.Scoop out individual portions. Top with butter and drizzle with
maple syrup.
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Banana French Toastfrom Green Palm Inn in Savannah, Georgia USA
1 stick butter - melted.
Add: 1 cup brown sugar and
2 Tblsp light corn syrup. Mix together.
Prepare with cooking spray a 9x13 pan. Pour the butter/sugar mixture into the bottom. Slice 4-5 bananas and place on top of the butter. Slice 6-8 large croissants, length wise. Place bottoms onto of the bananas. Fill in the holes and make look pretty with the croissant tops.
Mix 1-1/2 cups milk and 6 eggs. Add 2 teas vanilla and 1-1/2 teaspoon cinnamon. Pour over the croissants. Cover with plastic wrap and refrigerate over night. Bake 350 degrees for 55 minutes. Remove from oven and let sit for 5 minutes.
"I top the french toast with caramel ice cream topping, whipped cream and nuts," says innkeeper Diane McCray. ENJOY!
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Interested in the more of the "French Toast" back story? We suggest "The Origin of the French Toast" on ChefTalk.com, and the French toast entry on Wikipedia, the free encyclopedia.
Copyright (c) 2013 Romantic Inns of Savannah / Sandy Traub
